Research On The Brewing Technology Of Chuanmingshen And Rice Wine

Chuanmingshen is the genuine resource for medicine in Sichuan and it has a history of hundreds of years as a nourishing food.Chuanmingshen richs in polysaccharide,coumarins,saponins,sterols,phospholipids and other functional ingredients and it has a wealth of biological activities,such as antitussive expectorant,immunoregulation,anti-oxidation,anti-mutation,antifungal and so on.Sticky rice richs in starch,the wine produced by it can increase appetit e,help digestion,benefit qi and nourish blood.Chuanmingshen and rice wine is a kand of wine fermented with fresh Chuanmingshen and sticky rice.The wine has a pleasant taste as well as health care function because of the polysaccharide and other functional components in it.This study can provide a new way for the deep processing of Chuanmingshen and provide some theoretical basis for the development of Chuanmingshen and rice wine.The starch liquefaction and saccharification of Chuanmingshen and the mai n fermentation conditions of Chuanmingshen and rice wine were studied through single factor,orthogonal and response surface experiments.The infrared aging experiments were carried out on the Chuanmingshen and rice wine.And the total ester,total phenol,polysaccharide,in vitro antioxidant and aroma components of the glutinous rice wine and Chuanmingshen and rice wine were analyzed contrastively.The main conclusions were as follows:(1)Through the study on the liquefaction and saccharification process of Chuanmingshen,the best enzymolysis conditions of Chuanmingshen were determined,that was the addition amount of α-amylase 0.9%,hydrolysis temperature 60℃,hydrolysis pH 6.0 and hydrolysis time 3.0 h.The hydrolysate,of which the DE value was 31.43%,was used to determined the best saccharification technology: the addition amount of composite glucoamylase was 0.11%,saccharification temperature 60℃,hydrolysis time 3.0 h and p H 4.5.The reducing sugar content in the final solution was 29.15 g/100 g.(2)It concluded that the best adding quantity of fresh Chuanmingshen was 20% and the best total mash ratio was 3.4 in the Chuanmingshen and rice wine through single factor experiments.The fermentation conditions of Chuanmingshen and rice wine were optimized by the method of alcohol and polysaccharide content.The regression model were R(alcohol)=14.34+0.19A+0.063B+0.32C+0.35AB+0.33AC+ 0.23BC-1.32A~2-1.57B~2-0.40C~2 and R(polysaccharide)=3.5+0.019A+0.021B-0.028C-0.012AB+0.035AC+0.040BC-0.15A~2-0.20B~2-0.43C~2.The best fermentation technical parameters of Chuanmingshen and rice wine were the amount of yeast 0.13% 、the initial p H4.5 and the fermentation temperature 24℃.The indicators of Chuanmingshen and rice wine were listed below: alcohol value 14.33 %vol,polysaccharide 3.49 mg/m L,total sugar(glucose)3.68 g/L,non-sugar solid 17.8%,total acid(lactic acid)4.79 g/L,p H 3.66,amino acid nitrogen 0.29 g/L,calcium oxide 0.37 g/L,β-phenylethanol 74 mg/L,the indicators above in line with GB/T 13662-2008 on top grade dry rice wine requirements.(3)The color,aroma,taste and style of Chuanmingshen and rice wine in different times of aging were studied by fuzzy comprehensive evaluation method.The final order of the senses of wines were as follows: the quality of the win e with 6 months natural aging was better than the wine infrared with 20 h,while those two were better than the wine with 3 months natural aging;the wine infrared with 20 h was better than other wines with infrared treatments in different times.Thus the infrared time of Chuanmingshen and rice wine was determined to 20 h.It can be also concluded that the fuzzy comprehensive evaluation method had good applicability in the sensory evaluation of the wine with infrared treatments.(4)By comparing the indexes of new glutinous rice wine(I),new Chuanmingshen and rice wine(II),huanmingshen and rice wine with 6 mouths nature aging(III)and with 20 h infrared aging(IV),the results showed that the total ester,total phenol,polysaccharides and antioxidant properties in wine II were higher than those in wine I;and the total phenol and antioxidant properties in wine III were better than those in wine IV,but the content of total ester and polysaccharides was in opposite trend.In addition,compared with wine II,the total ester and hydroxyl radical scavenging capacity of wine III and IV were increased while the total phenol,total reducing ability,DPPH radical scavenging ability and ABTS scavenging capacity were decreased inordinately.The only difference was the polysaccharide content decreased by 30.83% in wine III,while increased by 3.38% in wine IV compared with wine II.In general,the quality of wine II was better than wine I.The variation trend of the quality of wine IV was similar to natural aging process and the wine III and IV still had a good antioxidant activity.(5)The solid-phase micro extraction(SPME)and the gas chromatography-mass spectromet-ry(GC-MS)were adopted to identify the aroma components in wine I,II,III and IV.The results demonstrated that 96 kinds of aroma components were identified among the four wines above and 59,64,46,48 kinds of aroma components respectively,where 23 were the same.There were 42,31 kinds of aroma ingredients in common with wine I and II,wine III and IV.The main aroma components that four wines contained were phenylethyl alcohol,linalool,isoamyl acetate,methyl palmitate,hexahydrate,phenylethyl acetate and et al.Through the distinguish of the major aroma components,lots of aroma ingredients in Chuanmingshen and rice wine show pleasant bouquet,floral,fruity and sweet smell.Compared with wine II,the content of alcohols were both decreased while the esters were both increased in wine III and IV,and the change of the alkylenes,aldehydes and ketones was very significantly(p<0.05).Although the composition and content of aroma in wine IV had changed largely compared with wine III,the trendency of change was consistently.In general,the quility of the Chuanmingshen and rice wine with 20 h infrared aging in conformance with the wine with 6 months natural aging.